Name: Middle-Eastern Squeeky Cheese Tacos with Pomegranate with honeyed yogurt and grilled eggplant
Yield: 2
Cuisine: 0
Ingredients: 6 piece Mini tortillas; 200 g Cypriot-style cheese; 1 sachet(s) Middle Eastern spice mix; 1 piece Persian cucumber; 1 piece Pomegranate; 1 piece Eggplant; 1 piece Red onion; 100 g Organic full-fat yogurt; 10 g Fresh dill & flat leaf parsley; 2 tablespoon Sunflower oil; 1 tablespoon Flour; Honey [or plant-based alternative]; Sugar; White wine vinegar; to taste Salt and pepper

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Recipes

Middle-Eastern Squeeky Cheese Tacos with Pomegranate

with honeyed yogurt and grilled eggplant

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Tags:

Veggie

Allergens:

Tarwe

•Melk (inclusief lactose)

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total

Cooking Time

DifficultyEasy

Ingredients

Serving amount

3 piece

Mini tortillas

(Contains: Tarwe May be present: Soja, Mosterd)

100 g

Cypriot-style cheese

(Contains: Melk (inclusief lactose))

½ sachet(s)

Middle Eastern spice mix

½ piece

Persian cucumber

½ piece

Pomegranate

½ piece

Eggplant

½ piece

Red onion

50 g

Organic full-fat yogurt

(Contains: Melk (inclusief lactose))

5 g

Fresh dill & flat leaf parsley

(May be present: Selderij)

Not included in your delivery

1 tablespoon

Sunflower oil

½ tablespoon

Flour

Honey [or plant-based alternative]

Sugar

White wine vinegar

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3478 kJ

Calories831 kcal

Fat44.7 g

Saturated Fat25.2 g

Carbohydrate67.7 g

Sugar21 g

Dietary Fiber8.7 g

Protein35.3 g

Salt4.3 g

Potassium466.3 mg

Calcium30.8 mg

Iron1.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

Preheat the oven to 200°C (see Tip).
Pat the Cypriot-style cheese dry with kitchen paper and dice into 1cm cubes. In a bowl, combine the cheese with the flour and the Middle-Eastern spice mix. Season to taste with salt and pepper, then set aside to use later.
Slice the eggplant and onion. Heat a drizzle of sunflower oil in a grilling pan or frying pan over medium-high heat. Fry the eggplant and the onion 3 - 4 minutes per side. Season with salt and pepper to taste.

Tip: you are turning on the oven for the tortilla wraps, but you can heat them in a frying pan if preferred.

Roll the pomegranate over the countertop so as to release the seeds, then cut it open and scoop them out
Use a peeler or cheese slicer to shave the cucumber into thin ribbons. Add to a bowl and drizzle with extra virgin olive oil to taste. Season with salt and pepper.
Chop the fresh herbs.

Wrap the tortillas in aluminium foil and warm in the oven for 2 - 3 minutes.
Heat a generous drizzle of sunflower oil in a frying pan over high heat and fry the Cypriot-style cheese for 4 minutes until lightly golden-brown. Transfer to a plate lined with kitchen paper.
In the meantime, in a bowl, combine the yoghurt with the honey.

Fill the tortillas with the fried eggplant and onion, the Cypriot-style cheese, the pomegranate and the cucumber.
Drizzle on the honeyed yoghurt and garnish with the fresh herbs.